Low Carb Keto Beef Shirataki Noodle Pho
My son was home sick from school today, so we shared a noodle soup lunch and talked about this and that.
He had classic chicken noodle soup and I had low carb beef noodle pho. We both thought we had the best soup. (But only I was right.)
We were talking about our favorite parts of the movie Moana.
He said that his was the song "Shiny", where Jemaine Clement plays a giant crab creature who is fascinated by shiny objects. (below)
I said, "This is such a Bowie song." and my son was like, "Who?".
I nearly did a spit take. My son is almost ten years old and he's never heard of David Bowie! I am a terrible mother. I showed him Space Oddity post haste. (below)
But he didn't really see the similarities between "Shiny" and "Space Oddity".
I had to show him the missing link. It's a parody/tribute to Bowie by Jemaine Clement and Bret Mckenzie from Flight of the Concords. (below) Jemaine is doing his best Bowie impression and he sounds exactly like the voice of that darn crab! I rest my case.
But you are probably here about the low carb pho soup. Apologies for the glam rock interlude.
This soup turned out so well.
I made a simplified version of a quick pho recipe that I found on the Kitchn. Authentic pho is an all day affair where you make the special infused broth from scratch. If you want to go that route, here is a great recipe from Jen Reviews. But you can get close enough to it by infusing store bought beef broth with the same aromatics.
This version only takes 40 minutes to make, and tastes amazing.
"But what are those suspiciously normal looking soup noodles?" you may ask.
Well, I'll tell you. I used shirataki noodles for this recipe. Shirataki noodles are made from a strange root that cannot be digested, so they have almost zero net carbs per serving. Odd but true. They don't taste like much of anything on their own, so this flavorful soup is the perfect use for them. With that one small change to the recipe, the net carb count for this soup went from 70g all the way down to 2g.
I sure like those... cha cha changes.
Low Carb Beef Shirataki Noodle Pho
- 2 onions, peeled and quartered
- 1 (4 inch) piece ginger, peeled and quartered
- 2 (3-inch) whole cinnamon sticks
- 2 teaspoons whole coriander seeds
- 6 cups beef broth
- 1 tablespoon coconut aminos or soy sauce
- 1 tablespoon fish sauce
- 1/2 pound sirloin steak, sliced very thinly
- 16 oz shirataki noodles, rinsed
- 2 scallions, sliced
- 1/4 cup fresh cilantro leaves, roughly chopped
- 1 lime, quartered
- hot srirachi sauce, optional
1. Mix together all broth ingredients in a large soup pot. Bring the broth to a boil over medium-high heat, then reduce the heat to medium-low. Cover and continue simmering for 30 minutes to give time for all the spices and aromatics to infuse in the broth.
2. While the broth is simmering, put the beef on a plate, cover with plastic wrap, and freeze for 15 minutes. The edges of the beef should feel firm to the touch, but the beef should not be frozen through.
3. Remove the beef from the freezer and immediately use your sharpest knife to slice the beef into very thin slices. Slice across the grain, and aim for slices no thicker than 1/4-inch. Once sliced, keep the beef covered and refrigerated until ready to serve.
4. Add the shirataki noodles to a colander and rinse with warm water.
5. After the broth has simmered for 30 minutes, strain out the aromatics with a sieve. Return to the soup pot. Place the broth back over low heat and keep it just below a simmer — you should see a fair amount of steam, but the broth should not be boiling. The broth needs to be quite hot to cook the beef.
6. Divide the rinsed noodles between 4 serving bowls and top with a few slices of raw beef. Arrange the beef in a single layer so that the slices will cook evenly in the broth.
7. Ladle the steaming broth into each bowl, pouring it evenly over the beef in order to cook it. The beef should immediately start to turn opaque.
8. Top each bowl with scallions and cilantro and squeeze 1 quarter lime into each bowl. Set out the hot sauce, if using.
PREP TIME: 10 MIN COOK TIME: 30 MIN
NUTRITIONAL INFO: Calories 241 Fat 9g Protein 24g Carbs 5g Fiber 3g Net Carbs 2g